Cooking : Beef Rouladen

Ingredients
2 tablespoons Dijon mustard, divided
2 (4 ounce) beef cube steaks
1 dill pickle, cut lengthwise into 8 pieces
1 small onion, thinly sliced, divided
1 bacon strip, halved
2 tablespoons butter or margarine
2 teaspoons beef bouillon granules
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1 1/2 cups water, divided
1 tablespoon all-purpose flour
1 teaspoon browning sauce

Directions
Spread 1 tablespoon mustard over one side of each piece of meat. Top each piece with four pickle pieces, a fourth on onion and a piece of bacon. Roll up jelly-roll style and secure with toothpicks. In a skillet, cook meat in butter on all sides until browned. Add the bay leaf, bouillon, rosemary, salt and remaining onion. Stir in 1-1/4 cups water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
Remove meat and keep warm. Combine flour and remaining water until smooth. Gradually stir into juices in skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Discard bay leaf. Stir in browning sauce if desired. Remove toothpicks before serving.